Chicken with Summer Squash


This chicken and squash main dish is sprinkled with arugula, a peppery salad green, just before serving. Add it to your list of favorite recipes that can be prepared in less than 30 minutes.

Chicken with Summer Squash
Photo: Andy Lyons
Total Time:
25 mins


  • 1 pound purchased roasted chicken, chilled

  • 3 tablespoon olive oil

  • 4 small yellow summer squash, cut in quarters lengthwise or 2 medium

  • 2 cloves garlic, thinly sliced

  • 1 cup yellow grape or cherry tomatoes

  • Small fresh arugula leaves


  1. Remove string from chicken, if present, and quarter chicken. Heat oil in 12-inch skillet over medium-high heat. Cook chicken quarters, skin side down, 3 to 4 minutes or until brown. Remove from skillet. Add squash, garlic, and 1/4 teaspoon each salt and pepper to drippings in skillet. Cook 2 minutes, stirring occasionally.

  2. Return chicken to skillet, skin side up. Cook, covered, over medium heat about 10 minutes or until chicken is heated through and squash is tender, adding the tomatoes the last 2 minutes of cooking. Transfer chicken and squash mixture to platter and sprinkle with arugula. Makes 4 servings.

Nutrition Facts (per serving)

385 Calories
21g Fat
6g Carbs
42g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 385
% Daily Value *
Total Fat 21g 27%
Saturated Fat 4g 20%
Cholesterol 125mg 42%
Sodium 277mg 12%
Total Carbohydrate 6g 2%
Protein 42g
Vitamin C 13mg 65%
Calcium 60.6mg 5%
Iron 2.5mg 14%
Potassium 684mg 15%
Folate, total 48.4mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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